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Best BBQ and best Mexican in Austin

Discussion in 'Social Life, Food & Drink, Travel' started by SField, Feb 15, 2011.

  1. GTC1187

    GTC1187 Member

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    Well, I've lived in Central Texas my whole life and I vote Salt Lick hands down. I can still get the discount there I got since high school and the sauce is the best in the world, and its mustard-based instead of ketchup-based which is amazing.
     
  2. Despos

    Despos Well-Known Member

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    I didn't know sausage was more traditional than ribs. I saw a lot of people eating the sausage, not the other stuff. I should have tried it.

    Might be from the heavy German population/influence of the central TX area.
     
  3. SField

    SField Well-Known Member

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    Might be from the heavy German population/influence of the central TX area.

    Could be, but everyone I saw eating sausage was latino/black.
     
  4. airportlobby

    airportlobby Well-Known Member

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    Could be, but everyone I saw eating sausage was latino/black.
    You were at Sam's. BBQ's genesis in Texas largely relates to the connection between ranching and central European immigration (mostly Germans and Czechs) in Texas. That's why sausage is the number 2 meat after brisket (with ribs a distant 3rd) and why many/most of the best BBQ joints are in former meat markets - BBQ represented a way for central Europeans in central Texas to sell of the cheaper pieces of meat, in a delicious fashion.
     
  5. foodguy

    foodguy Well-Known Member

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    i remember driving around the hill country in the 70s. stopped in for gas at one of those little country stations, walked in, as usual a bunch of farmers sitting around talking, paid, went out to pump my gas thinking "something is very weird" (it was the 70s). When i went back in to pick up my change, i realized that they were all speaking german.
     
  6. Spats

    Spats Well-Known Member

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    You were at Sam's. BBQ's genesis in Texas largely relates to the connection between ranching and central European immigration (mostly Germans and Czechs) in Texas. That's why sausage is the number 2 meat after brisket (with ribs a distant 3rd) and why many/most of the best BBQ joints are in former meat markets - BBQ represented a way for central Europeans in central Texas to sell of the cheaper pieces of meat, in a delicious fashion.
    Word.
    If you take off the constraints of "no time for lunch" and "got to be in town," THE best BBQ in Texas is at small town meat markets (now mostly former meat markets) and they are run by white folks, probably of Czech or German descent. Black owned BBQ joints seem to be always in the city and they aren't former meat markets, just joints, and are more likely to be open at night.
     
  7. Spats

    Spats Well-Known Member

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    I took a buddy and his dad to lunch for some Lockhart BBQ sometime last fall. Two things out of the ordinary; one, we went to Black's instead of Kreutz's or Smitty's, and two, I took a camera and snapped a couple of pics. Photographing what I am about to eat is not something I ordinarily do. Anyway, here are the snaps:

    [​IMG]


    [​IMG]


    [​IMG]


    Please note (and forgive) the heresy that is Black's: a) dorky looking "wild west" decoration out front attracts annoying motorcycles, b)plastic and styrafoam (ugh), and c) most egregious, side dishes (although potato salad, beans, pickles and peppers are the most acceptable of side dishes.) Blacks has shit that should be at your grandma's dinner table but not in a barbecue joint such as peach cobbler and maybe even fried okra! A lot of folks like Blacks, and the meat is pretty damn tasty. Please note: the sleeve of crackers is muy correct. [​IMG]

    I have some friends coming from out of state to Austin for the first time next week. We're going to do the "BBQ tour" and maybe I'll take my camera. I'm working on the list of places to visit but I don't know how much they're up for. Not sure how much of this I can take, been a long time since I did the "twice in one day 'cause Lockhart and Luling are in the same direction" nonsense.
     
  8. foodguy

    foodguy Well-Known Member

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    I

    [​IMG]


    that brisket looks pretty damned serious. and the sausage looks homemade. wow. helluva thing to post right before lunchtime.
     
  9. Bhowie

    Bhowie Well-Known Member

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    IMPORTANT NOTICE: No media files are hosted on these forums. By clicking the link below you agree to view content from an external website. We can not be held responsible for the suitability or legality of this material. If the video does not play, wait a minute or try again later. I AGREE

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    Regarding Salt Lick, my wife is from Dripping Springs and gave me some deets on the joint. It has come under new management within the past 4 years and went down hill since then. She also said it was overhyped before this. You didn't miss much.
     
  10. Despos

    Despos Well-Known Member

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    IIRC there is a Salt Lick outpost at the Austin Airport. This was several years ago. Wasn't that good but I dismissed it for being an airport location.

    Austin airport is pretty cool as the vendors are local businesses rather than national chains. You can find CD's of local music/musicians there. Pretty cool for an airport

    Where is the original Rudy's? They opened one in Dallas many years ago, didn't last long.
     
  11. SField

    SField Well-Known Member

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    IIRC there is a Salt Lick outpost at the Austin Airport. This was several years ago. Wasn't that good but I dismissed it for being an airport location.

    Austin airport is pretty cool as the vendors are local businesses rather than national chains. You can find CD's of local music/musicians there. Pretty cool for an airport

    Where is the original Rudy's? They opened one in Dallas many years ago, didn't last long.


    Austin's my favorite airport in the USA.
     
  12. airportlobby

    airportlobby Well-Known Member

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    I believe that Rudy's was designed to be a chain, making the original something like the original Cheesecake Factory i.e., beside the point. It's not bad in a pinch - it is woodsmoked meat. The same owners also have a hamburger chain that's taking off.

    As far as BBQ at an airport, c'mon. If you can't smell the smoke coming off the wood, you don't eat the meat. Unless you're totally desperate. Jeez. Yankees.
     
  13. foodguy

    foodguy Well-Known Member

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    Austin's my favorite airport in the USA.

    it's a good'un. i flew in several years ago for the first time in a long time ... got off the plane and there was a huge picture of the guy who was picking me up (an old-time austin musician). I called him on his cell and said "i'm right under your picture," and he said "You can find me at the Barbara Jordan statue." keep austin weird.
     
  14. Despos

    Despos Well-Known Member

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  15. Spats

    Spats Well-Known Member

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    Knowing I would never make it to Salt Lick, you try things anyway. Lesson learned.

    Chris, To change things up a minute: is there a BBQ joint in Chicago that for some reason or other has a plexiglass dome as its motif or as part of its decor? Possibly long gone, believe it was on the south side. -S.
     
  16. Despos

    Despos Well-Known Member

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    Not familiar with a place like that.

    Know 2 Chicago BBQ's. Smoque and Smoke Daddy's, neither fit that description and neither are on the south side.

    Maybe Kwilk knows
     
  17. Spats

    Spats Well-Known Member

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    Damn. Never mind Libya, this is bad news: http://www.caller.com/news/2011/mar/02/joe-cottens-bbq/

    Another landmark BBQ joint gone! I was talking to a buddy from down there about accompanying him on a haul (farm machinery) just to try it. Carpe diem, what?

    Just another taste from Smitty's today:

    [​IMG] 29 bucks worth of pork chops, sausage, and a taste of fat brisket.

    [​IMG] one chop.


    [​IMG] Where they forge your chops. Safety first, I always say. [​IMG]
     
  18. foodguy

    foodguy Well-Known Member

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    ok. hell with the sarah shahi pictures. today, my son, you have won the internet.
     
  19. Wesley Bills

    Wesley Bills Well-Known Member

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    I write for Fearless Critic and can recommend Franklin Barbecue and El Naranjo for real Mexican, not Tex-Mex.

    Oh!!! great stuff Kent Wang. But aren't you a designer?
     
  20. SField

    SField Well-Known Member

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    ok. hell with the sarah shahi pictures. today, my son, you have won the internet.

    sweet jesus. Where did that come from? I want to eat all of it.
     

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